1-2cupsgrated smoked cheddar cheese – depends on desired consistency.
1/4poundapplewood smoked bacon
1/4cuppanko bread crumbs
salt & pepper to taste
a pinch of nutmeg
Preheat oven to 400.
Cook your bacon – either pan fry or bake it. Baking it was easier since I already had a few other pans going on the stove. Once cooked, let drain on a paper towel, then chop into tiny bits.
Boil salted water & add pasta when ready. Cook & remove. Set aside.
In a small saucepan on low-medium heat, whisk 1 tablespoon butter and 1 tablespoon flour to create a roux. Add half of heavy cream and half of chicken stock. Add in half of the smoked cheddar cheddar cheese. Continuously stir so cheese does not stick to bottom. Alternately add more cheese, heavy cream and chicken stock until you reach desired consistency. Add a pinch of nutmeg and salt and pepper to taste if desired.
Layer pasta and half of bacon in a casserole dish. Add cream sauce over top. Sprinkle on remaining bacon and panko breadcrumbs.
Bake at 400 for about 15-20 minutes, or until top is golden brown.